Perdue
Crispy Roast Chicken with Pineapple Salsa
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

Crispy Roast Chicken with Pineapple Salsa

Crispy Roast Chicken with Pineapple Salsa

Serves 4 | Prep/Cook Time:
  • Calories 630
  • Protein 36g
  • Sodium 700mg
  • Sat.Fat 11g
  • Sugar 22g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 630
% Daily Value*
Total Fat 42g 65%
Saturated Fat 11g 55%
Cholesterol 215mg 72%
Sodium 700mg 29%
Total Carbs 31g 10%
Dietary Fiber 3g 12%
Sugars 22g
Protein 36g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® Fresh Chicken Leg Quarters
3 tablespoons all-purpose flour
1 tablespoon dried parsely
1 tablespoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola or vegetable oil
Salsa:
1 can (20 ounces) diced pineapple in 100% juice, drained
1/2 cup red pepper, finely diced
3 tablespoons red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons lime juice, plus more to taste if desired
Salt and black pepper to taste
1/2 cup seedless olives for garnishing (optional)
Instructions
1 Preheat oven to 400F. Line a baking sheet with foil and set aside.
2 In a bowl, combine flour, parsley, garlic powder, salt and pepper. Mix well. Using clean hands, add chicken leg quarters and toss to coat, making sure all surfaces are covered.
3 In a large non-stick or cast-iron skillet, heat oil over medium-high heat. Add chicken leg quarters and cook uncovered until chicken starts to turn golden brown, about 3 minutes per side. Transfer to prepared baking sheet and roast uncovered until chicken reaches 180F when thermometer is inserted into thickest part of thigh, about 1 hour.
4 Meanwhile, in a bowl, combine pineapple, red pepper, onion, cilantro, and lime juice. Mix well to evenly distribute ingredients. Season with salt and pepper to taste. Cover and chill in refrigerator until ready to serve.
5 When chicken is done, spoon equal amounts of pineapple salsa over each portion of chicken and add olives, if desire. Serve immediately.